Thumbprint cookies are one of the classic cookies loved by so many during the holidays. This recipe calls for seedless raspberry jam, but feel free to use any flavor. Red jams look particularly festive, but I love the look of a platter piled high with a variety of different colored jams (like apricot or lemon). They’ll be the star attraction on your cookie buffet. If you like, dress them up with a drizzle of confectioners sugar glaze or royal icing.
The ingredients for the cookie dough are simple - butter, flour, confectioner’s sugar, almond extract, and salt. If you don’t have a stand mixer, you can easily mix everything together by hand.
That took no time at all!
Time to portion out the dough. Use a #60 scoop (1 tablespoon).
The cookie dough is very soft so dip the cookies is granulated sugar so you can roll the dough in the palm of your hands without it sticking.
Rolled - now dip in the sugar again.
That was easy.
Place the sugared balls of dough on a Silpat liked half sheet pan.
Flatten them slightly.
Make a well in the center of each, being careful not to push down too far (otherwise the jam will leak out during baking). You can use your finger to do this, but I like to use the handle of a wooden spoon….
Or a round 1/2 teaspoon measure.
Fill the wells with jam - I like to use a small demitasse spoon for this job. A regular spoon is a bit too big and can make a mess.
makes 20 cookies (#60 scoop)
8 tablespoons unsalted butter, room temperature
1 1/4 cup all purpose flour
1/3 cup confectioners sugar
1/2 teaspoon almond extract
1/4 teaspoon fine salt
granulated sugar to roll cookie dough in
1/4 cup seedless raspberry jam (or other fruit jam)
Preheat oven to 325F with rack in center position and line 2 half sheet pans with silpat liners or parchment paper (I prefer silpats).
In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, mix the butter, flour, confectioners sugar, almond extract, and salt together until smooth and fully incorporated (scrape down the sides of the bowl as needed if not using BeaterBlade attachment).
Use a #60 scoop to portion dough; roll each portion into a ball and toss in granulated sugar.
Place balls of dough on lined sheet pan; flatten slightly make a small well in the center (do this with your finer, the handle of a wooden spoon, or a round 1/2 teaspoon measure.
Fill the wells with jam and transfer the sheet pan to the refrigerator so the cookie dough can chill for 10-15 minutes before baking.
Bake at 325F for 15 minutes; allow to rest for 10 minutes before transferring cookies to a rack to cool completely.